Greetings food lovers! As you probably know by now, our friends the Canadian Cats and Easy Weimaraner blogs are united in presenting once a month a delicious recipe – each month something DIFFERENT………………..this month we are celebrating SALADS!! You know – that stuff we go outside to munch on once in a while? I am a fan of nice green grass but my Mom likes a salad with more interesting ingredients. So I’m sharing HER recipe today……………Her MOST FAVORITE salad!
- 4 heads Belgian endive
- 1/4 cup cranberries, dried
- 1/2 cup California walnuts, coarsely chopped
- 4 ounces Roquefort cheese, crumbled
- 1/2 cup Roquefort dressing, (OR bleu cheese dressing – both delish on this salad!)
- Trim the base of the endive then separate the leaves.
- Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much.
- Spoon the mixture into the endive leaves.
This recipe was CHEF-APPROVED by Teddy
IF you’d like to join this wonderful HOP – just click the photo at the top of this page to go to Canadian Cats and link up to share your salad recipe! I wonder what Da Phenny and Shoko and Tyebe will have us make for NEXT month’s HOP???????
Welcome to Goodies With Bacon!
Won’t you join me in the castle kitchen here in the land of bacon? Baconia is the place to be if you like bacon like we do and every Saturday I share a recipe with you that has this PAWSOME item in it. It can be a side dish or main dish or dessert but whatever it is – it has bacon as an ingredient. Today’s recipe has a little HEAT in it – hot peppers……………some people love them and others stay away from them – in this recipe you really could “take ’em or leave ’em”…………..but it sure is tasty stuff with a bowl of chili.
Bacon Cheddar Jalapeno Cornbread
- 5 slices bacon
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup white sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 cup milk
- 1 cup buttermilk
- 1 cup unsalted butter, melted
- 3 extra large eggs, lightly beaten
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 3 jalapeno peppers, diced
Humans do the craziest things…………..
Have a super weekend everyone and I’ll look for you back here in my kitchen NEXT Saturday with another baconized recipe for you to try………………………..
Hugs, King Teddy
Welcome to the Castle Kitchen! Let’s cook with BACON!
How about a recipe for a really yummy salad side dish? Great for Spring or Summer or probably any old time but this is a “warm weather” favorite with burgers around here. Mom has even made this same recipe – minus the bacon and with shrimp.
Anyway, here’s a delicious one for you to try.
Bacon Ranch Macaroni Salad
6 slices bacon
1 lb. elbow macaroni (actually the spiral macaroni works nicely too as you can see from the photo!)
1 cup mayonnaise
1/2 small red onion diced small
1 package ranch salad dressing mix
1 8 oz. package cheddar cheese cut into small cubes
Cook bacon in a large deep skillet over medium-high heat until crisp – about 10 minutes – drain on a paper-towel lined plate until cool then crumble.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Rinse macaroni with cold water until cool; drain.
Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.
Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.
I WANT THIS NOW!!!!!!
Yeah I think a lot of people would want this now but you have to wait until you get all these goodies at the grocery store then you can make it and eat it to your heart’s content! Also a note for those of you who don’t know what ranch dressing in a package is all about. You CAN find this in the grocery store where the “make it yourself” salad dressing stuff is – in our store it’s on a top shelf above the regular bottled salad dressings. If you can’t find it – use salad dressing – I’m thinking it would work out – it will be a lot more “CREAMY” a salad but nothing wrong with that either!
Our motto around the Castle…………
Happy Saturday Bacon Lovers!
Happy Almost Mother’s Day to All Moms (especially mine!)
In honor my Mom and her addiction to potatoes among other things (!) I am making a special bacon potato casserole for cooking class today. This is one of my Mom’s fave ways to eat potatoes even though (yes she knows) she shouldn’t eat so much starch. Anyway, it’s a special day tomorrow so I’m making it for HER and for YOU too!
Potato Bacon Casserole
Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
8 ounces sliced bacon (or more!)
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar
- Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
- Peel the potatoes and cut them into 1-inch cubes. Boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
- While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
- Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
- Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
Mom this is just for you but I have a feeling other Moms will enjoy it too!!!
Love, Your KING of Hearts, Teddy
Happy Saturday Bacon Fans! We’re going POLISH today!
What Polish delight are we going to tell you about today? This recipe is so simple I daresay it may be one of the easiest recipes we’ve EVER EVER EVER passed along. It’s a really delicious way to eat cabbage – which is ever so good for you……………and it has the bonus of BACON and yummy egg noodles.
See? How easy can you get right? It’s a staple in the winter for many Polish families but it’s good ANY TIME of the year – trust me.
Polish Noodles With Cabbage and Bacon
- 1/2 pound bacon diced
- 1 onion chopped or thinly sliced
- Head of green cabbage about 1 1/2-2 lbs, cored and cut into bite-sized pieces
- 8 oz egg noodles
- 1 teaspoon caraway seeds optional
- Salt and pepper to taste
In a large cast iron or non-stick skillet, fry the diced bacon over medium heat until crisp.
Drain bacon on paper towel. Add the onions to the skillet and sauté for 2 minutes.
Add cabbage to the skillet and cook until tender, stirring occasionally, about 10 minutes. Stir in caraway seeds (optional), reduce the heat to low, cover and simmer for another 10 minutes.
Meanwhile, boil egg noodles according to package direction and drain.
Add cooked egg noodles and bacon to the skillet. Season with salt to taste and lots of black pepper and stir until noodles are heated through. Enjoy!
Easy Peasy……but if you’re a cabbage person – you’re going to really like this very simple dish!
Please give this one a try………….something different as a side dish……………I bet it will become a “regular” in your menu rotation for the family!
Yep – I know what I’m talkin’ about when it comes to bacon! See you next week in the kitchen at Castle Baconia
Hello Cooking Friends! It’s me – Your King – here with another baconized recipe you will LOVE!
Fabulous Bacon Corn Chowder (in a crockpot!)
1 lb. small red potatoes cut into 1-inch cubes
1/2 cup chopped onion
2 bags (12 oz each) frozen whole kernel corn
1/2 teaspoon ground pepper
1/2 lb bacon, crisply cooked, crumbled
1 In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2 Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3 In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
Do I have to tell you how happy this will make your tummy? I’ll let Pooh tell you!
My Mom makes all kinds of chowders…………….her personal fave is what she calls “Seafood Chowder” – it’s got clams, oysters, cod filets, shrimp, potatoes, corn, milk AND half-n-half and pinches of this that and the other. All I know is when she’s making it Dad won’t stay out of the kitchen. Chowders are great for cool nights or days……….but my Mom says they’re delicious any old time. This one sure is – just ask POOH!
“yawn”…..well thanks to my sampling that chowder while I made it for you, I’m tired and so I’m going to take a royal nap. Happy Saturday and Happy Baking/Cooking!!!
Your King – Teddy
Friends, Romans, Country………oops – wrong speech!
Hello everyone and welcome to Cooking With The King of Bacon!
I’ve got a very yummy recipe for you today – and you can put as much bacon in it as you want………….recipe calls for an amount but like most recipes – it’s a guideline and not a set rule so add or subtract as you like but one thing I can promise you – this sure tastes good (The Royal Mom says so).
Oven Swiss Steak
- 8 bacon strips
- 2 pounds beef top round steak (3/4 inch thick)
- 2 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup chopped onion
- 1 to 2 teaspoons dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup heavy whipping cream
- Minced fresh parsley, optional
- In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.
- Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice.
- Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
I think what Garfield is trying to say is that the Swiss Steak was delicious but he still has room for his cherry pie dessert. Good for you Garfield! You’re a bigger and better man than I !
But not THAT much bigger (hahaha) !!
Give this one a try gang……trust me…….you’re gonna love it.
Royal Hugs, King Teddy